Food Service Associate II

GENERAL SUMMARY: Performs all duties of a Food Services Associate I and a variety of moderately complex tasks related to food preparation, delivery, and service in retail and patient areas. Maintains sanitation of food preparation and serving areas. PRIMARY DUTIES AND JOB RESPONSIBILITIES: Adheres to TMC organizational and department specific safety, sanitation, confidentiality, standards of behavior and values of Compassion, Community, Dedication, and Integrity. Exhibits excellence in customer service through appropriate attitude and interaction with visitors and staff. Forwards customer suggestions to supervisors as well as makes suggestions about new items that would improve customer satisfaction and sales. Prepares or serves items per customers’ order in a courteous and efficient manner while adhering to portion control standards and all other department standards. Receives payment for food and drinks from visitors and staff; operates cash register; returns proper change when required. Balances the cash drawer daily; adheres to departmental and hospital cash handling policies. Accurately portions individual servings of entrees, starches, vegetables and other side dishes to patients and customers. Ensures that all serving equipment and utensils are inspected and maintained for cleanliness and proper operation. Ensures that required sanitary levels are maintained throughout the food holding and serving process. Stores, labels, and dates food products appropriately. Prepares, loads, transports, and cleans food carts. Performs related duties as assigned. MINIMUM QUALIFICATIONS EDUCATION: High school diploma or GED; or an equivalent combination of relevant education and experience. EXPERIENCE: At least 6 months of food service experience. Prior cashier experience preferred. LICENSURE OR CERTIFICATION: None required. SKILLS AND KNOWLEDGE:

• Knowledge of food service preparation, delivery/service, clean up/storage and cashier operations.
• Skills in communicating in a polite and respectful way with patients, staff and visitors.
• Skills in following directions and paying attention to details.
• Ability to read, print and speak simple sentences in English.
• Ability to add and subtract two-digit numbers.
• Ability to read a clock and accurately document time.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.